½ pound ground chicken
2 cups all-purpose flour
1 cup cornmeal
¾ cup low-sodium chicken broth
3 tablespoons vegetable oil
1 egg
1 tablespoon finely chopped tarragon
Instructions:
Preheat oven to 375 degrees. In a non-stick skillet, cook chicken until done; crumble into small pieces and set aside to cool. In a medium bowl, combine flour and cornmeal. In a small bowl, combine chicken broth, vegetable oil, egg, and tarragon; beat until well combined. Stir wet ingredients into dry ingredients to form a soft dough. Knead chicken into dough. Working with ½ of the dough at a time, press dough into a rectangle and roll out onto parchment paper to ¼-inch thickness. Using a pizza cutter, cut into 1-inch squares. Move parchment to a baking sheet and bake 20 to 23 minutes or until firm and dry. Cool on baking sheet; break squares apart. Repeat with remaining dough. Store in an airtight container in refrigerator up to 1 week or in freezer up to 3 months.
Yield: about 15½ dozen bites
2 cups all-purpose flour
1 cup cornmeal
¾ cup low-sodium chicken broth
3 tablespoons vegetable oil
1 egg
1 tablespoon finely chopped tarragon
Instructions:
Preheat oven to 375 degrees. In a non-stick skillet, cook chicken until done; crumble into small pieces and set aside to cool. In a medium bowl, combine flour and cornmeal. In a small bowl, combine chicken broth, vegetable oil, egg, and tarragon; beat until well combined. Stir wet ingredients into dry ingredients to form a soft dough. Knead chicken into dough. Working with ½ of the dough at a time, press dough into a rectangle and roll out onto parchment paper to ¼-inch thickness. Using a pizza cutter, cut into 1-inch squares. Move parchment to a baking sheet and bake 20 to 23 minutes or until firm and dry. Cool on baking sheet; break squares apart. Repeat with remaining dough. Store in an airtight container in refrigerator up to 1 week or in freezer up to 3 months.
Yield: about 15½ dozen bites
Found at: Free Pet Projects
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